Cream of Chicken Soup Recipes for Cozy, Family-Friendly Meals

When the weather turns cool or you just need a taste of home, few dishes satisfy like a steaming bowl of cream of chicken soup. This comforting favorite comes together with simple pantry staples, making it perfect for busy home cooks, parents juggling weeknight chaos, or anyone craving a hearty, flavor-packed meal. Over the years, I’ve tested countless variations, from stovetop quick fixes to slow-cooked Sunday dinners, and I’ll guide you through the version my family always asks for.

Ingredient Breakdown for Cream of Chicken Soup Recipes (Measurements & Purpose)

Serves 4–6

• 2 cups (about 1 lb) chicken breast, diced or shredded – A lean protein base that cooks quickly; rotisserie chicken works when you’re short on time.
• 2 cups heavy cream or whole milk – The foundation of that silky texture. For a dairy free cream of chicken soup recipe, swap with coconut milk or oat cream.
• 4 cups chicken broth or stock – Brings depth of flavor and helps balance the richness.
• 3 tbsp butter or 2 tbsp olive oil – Used to sauté aromatics and add richness.
• 1 cup diced onion, 2 cloves garlic minced, 1 cup celery chopped, 1 cup carrots chopped – The classic aromatic base that builds layers of flavor.
• 1/4 cup all-purpose flour – Thickens the soup. For a gluten free cream of chicken soup recipe, use cornstarch or gluten-free flour.
• 1 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, 1 tbsp fresh parsley chopped – Seasonings that can be adjusted for low sodium or heart-healthy needs.
• Optional add-ins:
  • 1 cup sliced mushrooms for a cream of chicken and mushroom soup recipe
  • 2 cups broccoli florets for a cream of chicken broccoli soup recipe
  • 2 medium potatoes cubed for a cream of chicken potato soup recipe
  • 1 cup cooked wild rice for a cream of chicken and wild rice soup recipe

Substitutions for Special Diets

If you’re cooking for multiple dietary needs:

• Dairy-free: Coconut cream or unsweetened almond milk adds creaminess without dairy.
• Gluten-free: Thicken with cornstarch slurry instead of flour.
• Keto/Low carb: Use heavy cream and skip flour, thickening with cream cheese or pureed cauliflower.
• Vegetarian: Swap chicken broth with vegetable broth and replace chicken with chickpeas or tofu.

Flavor Boosters and Add-Ins

For extra flavor depth:

• Sauté mushrooms with the aromatics for an earthy base.
• Stir in cooked bacon or pancetta for smokiness.
• Add fresh herbs like dill or rosemary for a fragrant finish.
• Toss in a handful of shredded cheddar to make a cream of chicken and cheddar cheese soup recipe.

Step-by-Step Preparation Instructions for Cream of Chicken Soup

1. Prepare aromatics – In a large pot, melt butter over medium heat. Add onion, celery, and carrots, cooking for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.
2. Add chicken – Stir in diced chicken breast and cook until lightly browned on the edges.
3. Thicken base – Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
4. Add liquids – Slowly whisk in chicken broth to avoid lumps, then stir in cream or milk.
5. Simmer – Reduce heat to low, cover, and let the soup simmer for 20–25 minutes, until chicken is cooked through and vegetables are tender.
6. Add extras – Stir in cooked rice, noodles, pasta, or vegetables for variations like cream of chicken soup with rice recipe or cream of chicken noodle soup recipe.
7. Season to taste – Adjust salt, pepper, and herbs to your preference.
8. Serve – Ladle into bowls and pair with crusty bread, biscuits, or a side salad.

One-Pot and Slow Cooker Methods

• One-Pot: Follow the above steps in a Dutch oven, adding all liquids after the roux and simmering until done.
• Slow Cooker: Place raw chicken, broth, vegetables, and seasonings in the crockpot. Cook on low for 6–8 hours or high for 3–4 hours. Stir in cream during the last 30 minutes, then adjust thickness if needed.
• Instant Pot: Sauté aromatics and chicken on “Sauté” mode, add liquids, then pressure cook for 8 minutes. Release pressure, stir in cream, and adjust seasoning.

How to Make Condensed Cream of Chicken Soup

For casseroles or pasta bakes:

1. In a saucepan, melt 3 tbsp butter, whisk in 1/4 cup flour.
2. Slowly add 1 cup chicken broth and 1 cup milk, whisking constantly until thick.
3. Stir in 1 cup finely chopped cooked chicken, salt, and pepper.
4. Cool completely before storing in the fridge for up to 5 days or freezing for up to 2 months.

When and How to Use Cream of Chicken Soup Recipes (Occasions, Storage)

Cream of chicken soup is a true multitasker in the kitchen. It’s perfect for weeknight dinners when you need something quick yet satisfying, but it also shines on weekends when you have time to let the flavors develop slowly. I’ve used it for:

• Sunday comfort meals with a loaf of crusty bread and a simple salad
• Back-to-school lunches stored in a thermos for the kids
• Holiday sides like green bean casserole or creamy mashed potato bake

For storage:

• Refrigerate in an airtight container for up to 4 days.
• Freeze for up to 3 months; thaw overnight in the fridge.
• Reheat gently on the stove over low heat, adding a splash of broth or milk if the soup thickens too much.

Cream of Chicken Soup as a Recipe Base

Think of cream of chicken soup as more than just a standalone meal — it’s a building block for countless comfort food dishes. Use it in:

• Chicken pot pie with cream of chicken soup recipe
• Chicken and rice casseroles
• Creamy pasta bakes with broccoli or spinach
• Gravies to pour over mashed potatoes or roasted meats
• Slow cooker chicken and stuffing bakes for hands-off cooking

Meal Prep & Freezer Tips

When making a big batch:

• Portion into smaller containers for easy single meals.
• Cool completely before freezing to maintain texture.
• Avoid adding pasta before freezing — cook and add fresh when reheating to prevent mushiness.
• Label containers with the date so you can use within the best flavor window.

How Cream of Chicken Soup Recipes Support Family Dinners & Budget Cooking

This recipe isn’t just comforting — it’s practical.

• Family-friendly: The mild flavor appeals to kids, and you can sneak in veggies without complaints.
• Budget-conscious: A pound of chicken stretches to feed 4–6 when paired with broth, cream, and pantry staples.
• Meal-prep friendly: Make once, enjoy multiple meals. I often double the recipe on Sundays, so we have easy reheats for busy weeknights.
• Versatile: Works for combinations like chicken breast and cream of chicken soup recipe or chicken broccoli and cream of chicken soup recipe with minimal adjustments.

Tips, Adjustments, and Cautions for Cream of Chicken Soup Recipes

• Avoid curdling: Keep heat low when adding cream and never boil after dairy goes in.
• Adjust thickness: If too thin, simmer uncovered or whisk in a cornstarch slurry. If too thick, stir in extra broth.
• Gluten-free version: Replace flour with cornstarch or arrowroot powder.
• Food safety: Always cook chicken to 165°F (74°C).
• Storage safety: Cool quickly and refrigerate within 2 hours.

How to Thicken or Thin Cream of Chicken Soup

• Thicken: Use an extra tablespoon of flour in the roux or a cornstarch slurry.
• Thin: Stir in more broth or milk just before serving.

How to Replace Cream of Chicken Soup in a Recipe

If you don’t have it on hand, you can use:

• A quick homemade version (condensed or full soup).
• Cream of mushroom or cream of celery for similar texture and richness.
• Pureed potato or cauliflower with chicken broth for a lighter option.

FAQs About Cream of Chicken Soup

Conclusion

With these cream of chicken soup recipes, you can turn simple ingredients into a heartwarming meal that’s as versatile as it is delicious. From cozy bowls on cold nights to the base for casseroles and pot pies, this recipe earns a permanent spot in any home cook’s rotation. Make a big batch, share with loved ones, and enjoy the comfort only a creamy, flavorful soup can bring.

Cream Of Chicken Soup

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• Author: Liana Brooks
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Diet: Halal

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Description

Rich and creamy chicken soup with fresh vegetables, perfect for cozy family dinners or quick weeknight meals.

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Ingredients

Scale 1x2x3x

• 2 cups (about 1 lb) chicken breast, diced or shredded
• 2 cups heavy cream or whole milk
• 4 cups chicken broth or stock
• 3 tbsp butter or 2 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1/4 cup all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp fresh parsley, chopped
• Optional: 1 cup sliced mushrooms
• Optional: 2 cups broccoli florets
• Optional: 2 medium potatoes, cubed
• Optional: 1 cup cooked wild rice

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Instructions

1. Prepare aromatics: In a large pot, melt butter over medium heat. Add onion, celery, and carrots, cooking for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.
2. Add chicken: Stir in diced chicken breast and cook until lightly browned on the edges.
3. Thicken base: Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
4. Add liquids: Slowly whisk in chicken broth to avoid lumps, then stir in cream or milk.
5. Simmer: Reduce heat to low, cover, and let the soup simmer for 20–25 minutes, until chicken is cooked through and vegetables are tender.
6. Add extras: Stir in cooked rice, noodles, pasta, or vegetables as desired.
7. Season to taste: Adjust salt, pepper, and herbs to your preference.
8. Serve: Ladle into bowls and pair with crusty bread, biscuits, or a side salad.

Notes

• Dairy-free: Substitute with coconut milk or oat cream.
• Gluten-free: Use cornstarch or gluten-free flour instead of all-purpose flour.
• Keto/Low carb: Use heavy cream and skip flour, thickening with cream cheese or pureed cauliflower.
• Vegetarian: Replace chicken with chickpeas or tofu and use vegetable broth.
• Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 95mg

Keywords: cream of chicken soup